Summer Salad with Sticky Grilled ‘Chicken’, Croutons and Homemade Herby Fries. .
I wanted to show some love to our homegrown salad which has been growing so well in all this sunshine. The idea of a salad might not be the most exciting prospect, but hear me out! I jazzed it up with some vegan sticky sweet chicken and croutons. I served it with herby fries and it was all delicious! I’ll share the fries recipe soon. This served 4 .
The ‘Like Grilled Chicken’ by @likemeat_de
2 large cloves of garlic, minced
100ml Soy sauce
100ml Agave nectar
Mixed salad of your choice, about 100g (mine was a baby leaf mix) .
For the Croutons
3 Large slices of good quality bread, cut into 2-cm cubes
2tbsp of Olive Oil
1tsp of Mixed Herbs/Italian Seasoning
Salt and Pepper
1 tbsp Maple Syrup
Mixed Salad of your choice (mine was a baby salad leaf mix)
Cherry tomatoes, chopped
A handful of mixed seeds, to top. .
Preheat the oven to 180 degrees.
Mix together in a jug the soy, agave and garlic.
Put the chicken into a sealable bag and cover it with half of the sauce mix, then leave to marinade for 45 minutes.
Whilst that is soaking, pop your fries in the oven.
To make the croutons, put the pieces of bread into a large baking tray and drizzle over the oil, then top with mixed herbs, salt and pepper.
Cook for around 20 minutes until the bread has gone crisp. Once cooked but still warm, drizzle over the maple syrup.
The marinated chicken will need to be pan fried for about 6 minutes, towards the last few minutes pour in the remainder of the sauce.
Assemble your salad and top with the chicken and croutons. Drizzle over any remaining sauce from the chicken and finally scatter seeds over the top.
Serve with the fries on the side!